Wednesday, 12 October 2011

What's for Dinner? - Chicken Tagine

I made this while I was making another dinner, the Tagine is so much nicer if you make it the day before, and any leftovers can be perfect for lunch. With this dish you could serve cous-cous or steamed/boiled rice. This serves 6.

6 Chicken Fillets
Tagine Spice Mix
1 Red/Green Pepper
1 White Onion
1 Tin of Tomato Puree
Salt and Pepper
Pinch of Suagr
1 Tin of Tomatoes (With Chili)
1 Tin of Tomatoes (Plain)

Tagine Spice Mix: Equal quantities of each approx 3 Tbsp

  1. Cumin 
  2. Turmeric
  3. Paprika
  4. Chili Powder


  1. Add some of the spice mix to the Chicken and allow to marinate for an hour or two.
  2. Cut the peppers and onions and gently saute on a gentle heat, add some of the spice mix and set aside.
  3. When the chicken has been marinated, cook on a high pre-heated grill pan (no oil) and seal on both sides about 3 minutes on each side. The chicken will fully cook in the sauce so don't worry if the chicken is still pink.
  4. Add the chicken to the vegetables and add the tins of tomatoes and season with salt and pepper and a pinch of sugar.
  5. Allow to cook on a gentle heat for 30 minutes, add the tomato puree and some fresh coriander if you have it.

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